Crock-pot Quinoa Stew
Posted: May 17, 2012 Filed under: Crock-pot, Thoughts | Tags: Basil, Black Beans, Black pepper, Celery, chili powder, Cumin, Garlic, green pepper, Inspiration, kidney beans, Olive oil, Paprika, Quinoa, Red Pepper, red pepper flakes, soy sauce, Tomato Sauce 4 Comments »FOOD
I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
Quinoa Stew
Ingredients
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
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½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon paprika
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
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½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
Directions
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
INSPIRATION
My New Favorite Salad
Posted: April 15, 2012 Filed under: My own recipe creations | Tags: Avocado, black bean avocado salad, black bean salad, Black Beans, Corn, Lime Juice, Olive oil, Red Pepper, Sea salt 6 Comments »Between my numerous food intolerances and my picky husband, coming up with recipes can be quite challenging at times. Yesterday, I was searching for a black bean salad and after 20 minutes, I decided to create my own. I LOVE it and Den ate two bowls worth so it must be pretty good. :)
Black Bean/Avocado Salad
Ingredients
1 (15 ounce) can of black beans (rinse in cold water and drain)
1 (11 ounce) canned mexican corn (lowest sodium possible) cook and cool (using fresh or frozen would be better for you)
1 small red pepper (cut in little pieces)
1 avocado, scoop out and cut into little chunks
2-3 tablespoons of lime juice
1 tablespoon olive oil
Sea salt and pepper to taste.
In a large bowl, combine beans, corn, pepper, avocado, lime juice and olive oil. Add salt and pepper. Chill before serving.
Sorry about the picture. This is what was left-over. I didn’t think about taking a picture until after we were done eating.
Poison Control Part 2
Posted: March 9, 2012 Filed under: Food Intolerances, Thoughts | Tags: Black Beans, essential formula, Food intolerances, Fruit, probiotic, Sick, Vegetables, water 2 Comments »Did you read my post yesterday on how I purposely made myself sick? If not, you can catch up by following this link.
http://devitamin.com/2012/03/08/poison-control/
Whether you couldn’t take the temptation of a forbidden food or you accidentally ate something you shouldn’t have; you are going to want to eliminate those toxins as quickly as possible. Unfortunately, it can take up to a month to fully detox but I’ve found a way to make myself feel better within 1-2 days depending how bad the situation is.
This is for people who already eat a “clean” diet and who are used of eating a lot of vegetables. Vegetables and fruit are very healing for me but for someone who is not used of all the fiber, it could make you feel worse.
Next Day Remedy
- 8 ounces of distilled or filtered water upon waking.
- I make sure I take my probiotic: http://www.essentialformulas.com/efi.cgim?template=products_probiotics
- An hour later, I slowly sip 8 ounces of this smoothie: http://devitamin.com/2012/02/05/my-breakfast-smoothie/
- An hour later, I start slowly drinking 16 ounces of distilled or filtered water.
- Two hours later (around lunch time), I start slowly sipping another 8 ounces of the smoothie.
- An hour later, I slowly drink around 8 ounces of water. If hungry, drink more. I’m usually full from all the liquid by now.
- Around 3 p.m. I will drink another 8 ounces of smoothie. Definitely drink more if you are hungry. You are basically drinking the 40-ounce smoothie over the course of the day.
- Dinnertime. Here is where I make a decision depending on how I am feeling. If I’m still not feeling well, I will continue drinking the rest of the smoothie but if I feel really good, I will eat a light meal such as: http://devitamin.com/2012/01/04/black-bean-wrap/
- After dinner, I usually stop drinking a lot of liquids so that I am not up all night using the bathroom. If I feel good and I’m hungry, I’ll eat a few blue chips and a little hummus.
- Repeat the next day if necessary.
*Get as much rest as possible.
*Go to the bathroom as needed. Do not hold it in.
Having food intolerances is challenging to say the least and no-one can be perfect 100% of the time, so don’t beat yourself up if you cave into temptation every now and then or if you accidentally eat something you shouldn’t have. It happens to the best of us. :)
Be well!
Cuban Black Beans, Rice and Shrimp
Posted: February 26, 2012 Filed under: Crock-pot, My own recipe creations | Tags: Black Beans, Brown Rice, Crock-pot, Cumin, Garlic, Lime Juice, red pepper flakes, Slow-cooker 2 Comments »ALERT: SPICY SLOW COOKER RECIPE
Proceed with caution 
INGREDIENTS
4 cups vegetable broth (low sodium)
1 and 1/2 cups uncooked brown rice
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 cans (15 ounces each) black beans, rinsed and drained
1 (6 ounce) already peeled, cooked shrimp (de-thawed)
1 tablespoon lime juice
DIRECTIONS
Place broth, rice, red pepper flakes, garlic, cumin and salt in slow cooker; mix well. Cover and cook on LOW for 5-7 hours (depends on your crock-pot) or until rice is tender.
Stir in beans shrimp and lime juice. Cover and cook 20-30 minutes or until heated through.
ENJOY! :)
Black Bean Taco Salad
Posted: January 23, 2012 Filed under: Detox, Mexican Food | Tags: Avocado, Black Bean Taco Salad, Black Beans, Cumin, Garlic, lettuce, marindae, Olive oil, Taco salad, tomato, tortilla chips 4 Comments »Remember ordering and eating the Taco Salad out of the edible bowls? Delicious, yes. Healthy, not so much. I can’t tell you how much I love Mexican food so my eyes light up when I come across a healthy Mexican recipe. Enjoy!
Ingredients
1 fresh lime, juiced or equivalent amount of lime-juice
1-tablespoon olive oil
1-teaspoon cumin
1 clove, garlic, minced or equivalent amount of garlic powder
¾ cup of canned black beans, rinsed and drained
3 cups shredded romaine lettuce
1 tomato, chopped
10 whole-grain tortilla chips, crushed or blue chips
½ avocado, chopped
Directions
Whisk together lime-juice, oil, cumin and garlic. Toss all ingredients together.
*You can also use marinade for fish or chicken as well.
I revised this recipe from original but I can’t remember where I found it. :(
Black Bean Soup
Posted: January 13, 2012 Filed under: Detox, Soup | Tags: Black Bean Soup, Black Beans, Carrots, Cumin, Garlic, Nutritional Yeast, Refried Black Beans, Soup Leave a comment »This is for those of you that love Black Bean Soup as much as I do. I haven’t been able to eat it in ages because the canned soups on the market have ingredients that I’m intolerant to. My friends let me borrow the cookbook “Peas and Thank you” and I came across a version of the below recipe. Of course, I had to tweak it and I will continue to narrow down the ingredients but I wanted to share ASAP.
INGREDIENTS
1 16-ounce can Black Beans, rinsed and drained (organic, if possible)
1 16-ounce can Refried Black Beans (lowest sodium you can find)
*It actually called for two cans of Black Beans, but I ran out, so I replaced it with the Refried Black Beans and it turned out super creamy. I will try it again with the regular beans and see what I like better.
1-2 cups baby Carrots
2 cloves Garlic
1-tablespoon ground Cumin
1-teaspoon dried Oregano
1-teaspoon dried Basil
1/2-teaspoon Chili powder
4-5 cups vegetable Broth
½-1 cup tomato sauce
DIRECTIONS:
Place ingredients in high-speed blender or food processor.
If using a Vita-Mix start on 1 and quickly switch to 10 and then high.
Blend for 5-6 minutes until steam appears.
If using a different kind of blender or food processor, adjust accordingly.
Don’t forget to sprinkle some Nutritional Yeast on top!
TGIF!
Black Bean Wrap
Posted: January 4, 2012 Filed under: Detox, Mexican Food | Tags: Avocado, Black Beans, Cumin, Detox, Lime Juice, Recipe, Salsa, Wrap 3 Comments »YES, this is an acceptable detox meal. :)
Try having a big salad before you eat the Black Bean Wraps.
BLACK BEAN WRAP
Ingredients
1 can organic Black Beans (look for lowest sodium)
1 Avocado
½ cup Salsa
1/2 to 1 teaspoon Cumin (depending on taste preference)
1 to 3 tablespoons Lime Juice (again, depends on your taste preference)
Corn Tortilla Wraps
Directions
Rinse, drain and smash Black Beans with a fork
Scoop out Avocado
Mix mashed Black Beans, Avocado, Salsa, Cumin and Lime Juice.
Spread mixture on Tortilla, wrap and eat.
*I can’t remember where I found the original recipe. My apologies.
Beans, beans, the magical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So have beans at every meal!
Sorry, I couldn’t resist. I sing this song to my husband every time we eat beans (which is a lot). Maybe that’s why they don’t have the “toot” effect on us anymore. :)
